German Onion Pie (Zwiebelkuchen) Recipe
If you have never tried a German Onion Pie (Zwiebelkuchen), get ready to discover one of the most comforting, savory treats from German cuisine. This rustic pie brings together sweet, tender onions cooked gently in butter with a rich cream and egg custard, all nestled inside a soft, yeasty crust. Every bite delivers a wonderful mix of textures and flavors—from the delicate dough edges to the creamy filling dotted with smoky bacon and optional caraway seeds. It is the perfect dish for cooler days, pairing beautifully with a crisp white wine, and guaranteed to become a staple you turn to again and again.
Ingredients You’ll Need
The beauty of German Onion Pie (Zwiebelkuchen) lies in its simplicity: common pantry staples come together to create something truly unforgettable. Each ingredient plays a crucial role, whether it’s building the tender dough, softening the onions to sweetness, or enriching the custard filling with creaminess and depth.
- All-purpose flour (250 grams): The basis for a soft, yet sturdy dough that holds the filling just right.
- Butter (55 grams + extra for cooking and greasing): Adds rich flavor and ensures the crust and onions are delightfully tender.
- Active-dry yeast (3 grams): Gives the pie crust a lovely lightness with a gentle rise.
- Salt (1 teaspoon): Enhances every ingredient and balances the sweetness of the onions.
- Sugar (1 teaspoon): Helps activate the yeast and adds just a touch of sweetness to the dough.
- Milk (155 milliliters, lukewarm): Provides moisture and aids in the yeast fermentation process.
- Yellow onions (500 grams): The star ingredient that, when cooked slowly, turns meltingly sweet and flavorful.
- All-purpose flour (1 tablespoon): Helps to bind the onion mixture and keep the custard set.
- Eggs (2 large): Create the rich custard that holds the filling together.
- Heavy cream (100 milliliters): Adds creaminess and a silky texture to the filling.
- Bacon (2 slices, cut into strips or cubes): Brings a smoky, savory pop that contrasts beautifully with the sweet onions.
- Caraway seeds (1 teaspoon, optional): Infuses subtle, aromatic warmth—you can sprinkle them on or mix into the custard like my Oma Sieghilde used to do.
How to Make German Onion Pie (Zwiebelkuchen)
Step 1: Activate the Yeast
Start by dissolving your active-dry yeast and sugar in lukewarm milk. Let it sit until it becomes bubbly—this tells you the yeast is alive and ready to work its magic on the dough. It only takes about 5 minutes and sets the foundation for that wonderfully tender crust.
Step 2: Prepare and Rise the Dough
Mix the yeast mixture with flour, salt, and butter, then knead the ingredients together until smooth. Cover the dough and leave it in a warm, cozy spot to rise until it doubles in size, usually around 1 to 1 ½ hours. While it puffs up, grease your baking dish with soft butter to prevent sticking and add richness to the crust’s edges.
Step 3: Slice and Cook the Onions
Peel your yellow onions carefully and slice them into rings or half rings. Cook them gently over medium heat with butter until they become clear and soft, not browned. This slow cooking transforms their sharpness into a sweet, delicate flavor that forms the heart of the filling. Stir in a tablespoon of flour and season generously with salt, then set aside to cool.
Step 4: Whisk the Custard
In a bowl, combine the eggs and heavy cream. If you love extra flavor, add caraway seeds now or save them to sprinkle on top later. This custard will bind the onions and bacon together while staying luxuriously creamy when baked.
Step 5: Assemble the Pie
Press your risen dough evenly into your buttered baking pan with your fingers, forming a shallow edge about an inch high. No rolling pin needed here—the simplicity makes it feel wonderfully homemade. Spread the cooled onion mixture over the dough, then pour the egg and cream custard on top. Scatter bacon pieces evenly across the surface. If you haven’t mixed in caraway seeds yet, sprinkle them now for that final aromatic touch.
Step 6: Bake Until Golden
Slide your pie onto the middle rack and bake at 390° F (200° C) for 35 to 45 minutes. You’ll know it’s ready when the crust is browned and the filling no longer jiggles when you gently shake the pan. The smell alone will have you drooling, promising a bite full of comforting flavors.
Step 7: Cool and Serve
Allow the pie to cool for at least 10 minutes before slicing. This rest lets everything settle beautifully and makes serving easier. The warm slices pair wonderfully with a glass of Federweißer or a crisp Riesling and a simple green salad on the side.
How to Serve German Onion Pie (Zwiebelkuchen)
Garnishes
A sprinkle of fresh chopped parsley or chives brightens up the savory notes of the pie, adding a lively color contrast and a hint of freshness that is simply irresistible.
Side Dishes
To make your meal balanced yet comforting, serve your German Onion Pie (Zwiebelkuchen) alongside a fresh green salad dressed lightly with vinegar and oil. This contrast between the rich pie and crisp veggies is a classic for good reason. For drinks, a glass of young German wine like Federweißer or a chilled Riesling complements the savory savoriness perfectly.
Creative Ways to Present
If you want to make your German Onion Pie the star of any gathering, consider serving it in individual ramekins for personal pies or cut it into small squares for a delicious finger food at parties. Alternatively, pair it with different spreads like herbed sour cream for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover German Onion Pie (Zwiebelkuchen) keeps beautifully in the refrigerator for up to 3 days. Wrap tightly with plastic wrap or store in an airtight container to preserve moisture and flavor.
Freezing
You can freeze your pie for longer storage—wrap it tightly in foil and place it in a freezer-safe container. It will stay fresh for up to 2 months; just thaw overnight in the fridge before reheating.
Reheating
To bring back that fresh-baked warmth and texture, reheat slices in a preheated oven at 350° F (175° C) for about 10-15 minutes. Avoid the microwave if you want to keep the crust crisp and the filling beautifully set.
FAQs
What is German Onion Pie (Zwiebelkuchen)?
German Onion Pie, or Zwiebelkuchen, is a savory tart from Germany made with a yeasted dough crust filled with tender butter-cooked onions, a creamy custard, and often bacon. It’s a traditional autumn dish perfect for cozy gatherings.
Can I make the dough without yeast?
The yeast dough gives Zwiebelkuchen its characteristic light, soft texture, so skipping yeast isn’t recommended. However, for a quicker version, some people use a shortcrust pastry, but the flavor and texture will differ.
Are caraway seeds necessary?
Caraway seeds add a distinctive, earthy spice that many love, but they’re totally optional. If you’re not a fan, you can leave them out with no harm to the overall taste.
Can I use other types of onions?
Yellow onions are preferred for their natural sweetness and mild flavor, but white or even sweet onions can be used. Just adjust cooking time so they soften without browning.
What should I serve with German Onion Pie?
Classic pairings include a fresh green salad and a glass of young German wine, such as Federweißer or Riesling, which balance the rich flavors of the pie perfectly.
Final Thoughts
Making German Onion Pie (Zwiebelkuchen) at home is such a rewarding experience—you end up with a dish that is deliciously comforting, deeply flavorful, and surprisingly simple to pull off. I encourage you to try this recipe and bring a little taste of Germany into your kitchen. Whether it’s for a family dinner, a festive occasion, or just a cozy meal for yourself, this pie is sure to make a warm and lasting impression. Guten Appetit!
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German Onion Pie (Zwiebelkuchen) Recipe
- Total Time: 2 hours
- Yield: 8 servings 1x
- Diet: Halal
Description
German Onion Pie, or Zwiebelkuchen, is a savory traditional dish featuring a buttery yeast dough topped with soft, sweet yellow onions cooked in butter, a rich egg-cream custard, smoky bacon, and optional caraway seeds. Served warm, it pairs beautifully with young German wines or Riesling, making it a perfect autumn comfort food.
Ingredients
Dough
- 250 grams all-purpose flour
- 55 grams butter
- 3 grams active-dry yeast (half a little pouch)
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 155 milliliters lukewarm milk
Onion Filling
- 500 grams yellow onions (about 4 medium-sized)
- 55 grams butter (for cooking onions, plus additional for greasing the pan)
- 1 Tablespoon all-purpose flour
- 2 slices thick-cut bacon, cut into strips or cubes
- 1 teaspoon caraway seeds (optional)
Custard
- 2 large eggs (US size large)
- 100 milliliters heavy cream
Instructions
- Activate Yeast: Dissolve the active-dry yeast and granulated sugar in a portion of lukewarm milk, and let it sit for about 5 minutes until bubbly and foamy.
- Prepare Dough: In a large bowl, combine the remaining flour, salt, butter, the yeast mixture, and the rest of the lukewarm milk. Knead the dough for about 5 minutes until smooth and elastic. Cover the bowl and place it in a warm spot to rise for 1 to 1 ½ hours, or until doubled in size. Meanwhile, grease your baking dish with butter.
- Prep Onions: While the dough rises, peel and trim the yellow onions, then slice them into rings or half-rings.
- Cook Onions: Melt the butter in a large skillet over medium heat. Add the sliced onions and cook gently until they become translucent and soft without browning—this typically takes about 10 minutes or longer. Sprinkle the flour over the onions and mix well. Allow the mixture to cool slightly and season generously with salt.
- Make Custard: In a separate bowl, whisk together the eggs and heavy cream until smooth. If using, stir in or reserve the caraway seeds to sprinkle on top later.
- Shape Dough: Once risen, press the dough evenly into the prepared baking pan with your hands, creating a border about one inch (2 cm) high along the edges. No rolling pin is needed. A 9.5-inch (24 cm) quiche pan works best for traditional thickness.
- Assemble Pie: Spread the cooked onion mixture evenly over the dough. Pour the egg-cream custard over the onions. Sprinkle the caraway seeds on top if not already mixed in. Distribute the bacon pieces evenly over the top.
- Bake: Place the baking dish on the middle rack of a preheated oven at 390°F (200°C). Bake for 35 to 45 minutes until the crust is golden brown and the filling is set—test by gently shaking the dish; the center shouldn’t wobble.
- Cool and Serve: Allow the Zwiebelkuchen to cool for at least 10 minutes before serving. It is best enjoyed warm, ideally paired with Federweißer (young German wine), good Riesling, and a fresh green salad. Guten Appetit!
Notes
- Caraway seeds are traditional but optional; they add a subtle earthy flavor. You can mix them in the custard or sprinkle on top before baking.
- The dough can be gently pressed into the pan by hand without rolling pins or tools.
- The baking dish size affects pie thickness; a smaller or larger dish will make a thicker or thinner pie.
- Zwiebelkuchen is best served warm and fresh to fully appreciate the creamy texture and flavors.
- Pairing with young German wine like Federweißer or Riesling enhances the authentic experience.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 110 mg
Keywords: Zwiebelkuchen, German Onion Pie, savory onion tart, traditional German recipe, onion custard pie, baked onion dish
